Pasta con tomates frescos (espaguetis al pomodoro crudo)

Ingredientes

• 10 oz tomatoes (eg heirloom, cherry)
• 1 clove garlic
• 8 leaves basil (approximately - or more to taste)
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 6 oz spaghetti (can also use angel hair, shells or other shapes)

Preparación

1. 1

   If using larger tomatoes, dice them relatively finely, removing the tough core and excess seeds and juice - some are fine, but you don't want the sauce too liquid. If the skin is tough, you can remove some or all, if you like, but it's generally not needed. If using cherry tomatoes, simply quarter the tomatoes.

2. 2

   Place the tomatoes in a medium-large bowl (large enough to hold the cooked pasta as well). Finely chop the garlic and add to the tomatoes. Roughly tear the basil leaves in relatively small pieces into the tomato mixture then add the oil, half the salt and the pepper. Stir so everything is well combined and leave to sit for the flavors to mingle a little - around 20 minutes or a bit more is good.

3. 3

   Cook the pasta according to the packet instructions to al dente. Check the tomato mixture and adjust the seasoning as needed - add the remaining salt and if needed, add a little extra as well as some more pepper. When done, drain the pasta well and add it to the tomato mixture in the bowl. Toss gently so that you don't break the pasta then serve. If you like, top with a little pecorino or parmesan but you don't necessarily need it.